Roasted Butternut Squash Risotto - It's easier than you think! Recipe @ NomingthruLife.com
Yield: 4 servings
Ingredients:
  1. For the squash:
  2. 3 cups or 1 medium butternut squash, peeled, seeded, 
  3. and cut into 1/2 inch cubes
  4. 1 1/2 tablespoons olive oil
  5. 1/2 teaspoon Hungarian paprika
  6. salt & pepper
  7. For the risotto:
  8. 5 cups reduced sodium chicken broth
  9. 2 tablespoons butter
  10. 2 large shallots, finely diced
  11. 2 garlic cloves, pressed
  12. 1 cup Arborio rice
  13. 1/2 dry white wine
  14. 1/3 cup fat free half and half
  15. 1/3-1/2 cup Gruyere, shredded
Directions:Notes:
If your squash finishes cooking before the risotto is ready go ahead and let it cool. Just make sure to heat it through when you do add it to the risotto.
Per Serving
CaloriesFatProteinCarbsWW+
49426g10g53g13 pts